Traditional Cola Syrup

Traditional Cola Syrup

A homemade cola syrup crafted from whole spices and citrus, inspired by an unforgettable afternoon in Tokyo and traditional American soda fountain recipes.

Jeff and I stumbled upon this cute little specialty store when en route to a denim seller he wanted to visit.  We became distracted by their neighbour - a tiny cola bar called Iyoshi Cola - tucked down a side street off of Omotesandō - serving only their house made Cola. Craft Cola desu! I wish I'd bought their book on the story of Cola now it is such a fond memory. They sold Cola syrup, cola on ice with flat or sparkling water - even with a dash of milk.  

Served simply in a plastic bag with ice and a straw, this was nothing like the commercial versions we all know and have grown up with – it was aromatic, complex, with layers of warming spice and citrus. But it was Cola!  We brought home a small bottle of their syrup, and it inspired this recipe.

This version creates a sophisticated syrup for your 2nd ferment Water Kefir Pouch, or Kombucha flavouring - or just make a soft drink mixed with sparkling water, or try it in cocktails and - drizzled over ice cream - upside down Spider!  For a deeper, more mysterious flavour, add pu'erh tea as we do in my book Wild Drinks – it darkens the cola and adds a beautiful smoky dimension. 

Ingredients

• 1.5 litres filtered water
• 1.2 kg raw sugar
• 30g fresh ginger, sliced
• 1 cinnamon stick (about 10cm)
• 1 whole nutmeg, cracked
• 8 cardamom pods, bruised
• 6 cloves
• 2 star anise
• 1 vanilla bean, split lengthwise
• Zest of 2 oranges (no white pith)
• Zest of 2 limes (no white pith)
• Zest of 1 lemon (no white pith)
• 1 teaspoon coriander seeds
• ½ teaspoon lavender (optional, for a floral note)
• Juice of two limes and the lemon (taste - you might want to add more lime)
• ¼ teaspoon food-grade kola nut powder (optional, for authenticity.... and energy!)
• For the dark, smoky version: 2 tablespoons pu'erh tea leaves

Method

1. Toast the spices: In a large, heavy-based saucepan, lightly toast the cinnamon, cardamom, cloves, star anise, coriander seeds, and cracked nutmeg over medium heat for 2-3 minutes until fragrant. This deepens flavour - don't skip it. 
2. Build the syrup base: Add the water, sugar, ginger, and all citrus zests to the pan with the toasted spices. Add the split vanilla bean.
3. Simmer: Bring to a gentle simmer, stirring until sugar dissolves completely. Reduce heat to low and simmer for 25-30 minutes, uncovered. The mixture should reduce slightly and become richly aromatic.
4. Add the pu'erh (if making the dark, smoky version): Remove from heat and add the pu'erh tea leaves. This creates a deeper colour and brings earthy, smoky notes.Let steep for about 5 minutes. 
5. Add the sour: Stir in the citrus juices (and kola nut powder if using). The provides that cola tang and acts as a preservative.
6. Steep and strain: Cover and allow to steep for at least 4 hours, or overnight, even a couple of days. Strain through a fine-mesh sieve lined with muslin or cheesecloth, pressing gently on the solids to extract all the syrup.
7. Bottle: Pour into sterilised bottles and refrigerate. You could heat really quickly first if you want to bottle it hot. 

Second Ferment with Water Kefir

For a naturally effervescent, probiotic cola, add 10 -60ml of this syrup to 1 litre of unflavoured, first-ferment water kefir. Pour into swing-top bottles, leaving 3-4cm headspace, and seal. Allow to second ferment at room temperature for 24-48 hours (less time in warmer weather, longer in cooler conditions). The water kefir will feed on the sugars in the syrup, creating natural carbonation and a cola that's not only delicious but alive with beneficial bacteria. Burp the bottles daily to release excess pressure, and refrigerate once you've achieved your desired level of fizz. This creates a healthy cola – something those Tokyo denim clad artisans would surely approve of.

To Serve

Mix 10-40ml of syrup with 250ml chilled sparkling water. Adjust to taste – some prefer it stronger, others more delicate. Serve over ice with a squeeze of fresh lime. For a Tokyo-style experience, try serving it in a clear glass or bag with plenty of ice and a straw.

Storage

Keeps refrigerated for up to 3 months. The flavour actually improves after the first week as the spices continue to meld. After 3 months, if unopened, you should be able to store it at room temperature - it's a syrup after all. 

Notes

This syrup is intentionally less sweet than commercial cola, allowing the spice complexity to shine. The subtle bitterness from the spices and citrus zest is characteristic of traditional cola recipes. The pu'erh variation creates something entirely different – darker, more mysterious, with an almost caramel-like depth that makes it perfect for evening drinks or as a base for creative cocktails.

For the most authentic experience, source food-grade kola nut powder online – it adds the distinctive slightly bitter, earthy note that gives cola its name. Kola nut, the ingredient that gives cola its name, contains natural caffeine and theobromine – gentle stimulants that provide sustained energy without the jitters. In its native West Africa, kola nut has been used for centuries to aid digestion, sharpen mental clarity, and as a traditional welcome offering, making your homemade cola not just a treat but a tonic.

Iyoshi Cola Shibuya Store

5-29-12, Jingumae, Shibuya-ku, Tokyo
Open: Open all-year-round (Excluding the year-end and New Year holidays)
13:00 to 19:00